Serves 4

Serves 4
1 pound fettuccine noodles*
2 tbsp olive oil
2 tbsp unsalted butter
6 oz prosciutto, julienned
1/4 medium onion, chopped
1 cup fresh, or frozen peas
1/2 cup "splash" of vodka
1 cup cream (15% - 35%)
sea salt and freshly ground pepper
1/4 cup mint leaves, roughly torn
1/2 cup freshly grated Parmigiano-Reggiano

Heat the olive oil and butter in a large saute pan over medium-high heat.  Add the prosciutto and cook until just softened, about 1 to 2 minutes.  Add the onion and cook 2 minutes.  Add the peas and cook until they are barely tender, about 2 minutes. Add the vodka.  Bring to a slight boil and cook until reduced by half, about 4 minutes.  Add the cream and a pinch of salt and pepper and cook until reduced by half, about 5 minutes. 

Bring 5 quarts of water and a generous pinch of salt to boil in a large stockpot over high heat. Add the pasta and cook until al dente (usually according to package directions). Transfer to a colander and drain. Add the pasta to the pan containing the sauce, add the mint, and toss gently to coat. Transfer to a serving platter and sprinkle with the parmigiano.

*Use a good quality dry pasta from the Abruzzo area such as De Cecco or an artisan pasta, such as Latini - the results will be noticeable

photography: Roderick Chen